Chilli Mushroom (Gravy)

Ingredients (Serves 3)

1. Mushroom – 300 gm, quartered

2. Oil – 1.5 tbsp

3. Onion – 1/4 – 1/2 cup, cubed

4. Ginger – 2 tsp, minced

    Garlic – 1.5 tbsp, minced

5. Bell pepper – 1/2 – 3/4 cup, thinly sliced

   Spring onion (white part of the stem) – 2 – 3 tbsp, cut into thin rounds

6. Corn starch / corn flour –  2.5 tsp, dissolved in 3 tbsp water

7. Salt – To taste

8. Coarsely ground black pepper – 1/4 tsp

9. Vegetable stock / chicken stock / water – 1 cup ( Or use 1 – 2 veg or chicken bouillon cubes dissolved in 1 cup water, instead)

10. Spring onion – 2 tbsp, to garnish

For the sauce

11. Soy sauce – 2.5 tsp

     Chilly sauce – 1 tsp

     Tomato ketchup – 1 tsp

     Rice vinegar – 1/2 tsp

     Sugar – 1 – 2 pinches

     Oil – 1/2 tsp

 

Method

1. Combine all the ingredients for the sauce in a small bowl. Set aside.

2. Heat 2 tsp oil at medium heat. Add mushroom pieces, 1 pinch salt, 1/4 tsp coarsely ground black pepper and saute for about 5 – 7 minutes until water that oozes out from the mushroom evaporates completely and it is done.

3. In the same pan, add 1 tbsp oil and saute onion until transparent. Add minced ginger and garlic. Saute for 1 minute. Add bell pepper and spring onion. Saute for a minute. Add the sauce mixture and mix well. Next add mushroom and veg / chicken stock or water. Bring to a boil and simmer. Add corn starch in water, little by little and mix well. Check for salt. Cook until the gravy becomes thick, about 2 – 4 minutes. Switch off. Garnish with spring onion. Serve with fried rice / noodles.